Pumpkin-Spice Muffins

Makes about 24 muffins

4 large eggs

1 cup sour cream or plain yogurt

3 cups pumpkin purėe (canned is fine)

1 cup packed light brown sugar

½ cup white sugar

½ pound (2 sticks) unsalted butter, melted

4 ½ cups all-purpose flour

2 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tbsp. ground cinnamon

3 tbsp. ground ginger

Pinch of ground cloves

Pinch of white pepper

1 ½ cups golden raisins

Pre-heat oven to 350°F.

In a large bowl, whisk the eggs, sour cream, pumpkin purėe, brown sugar, sugar and melted butter.
In another bowl, sift together the flour, baking powder, baking soda, salt cinnamon, ginger, cloves and pepper.
Slowly add the dry ingredients to the wet, stirring until just mixed.
Gently fold in the raisins.
Meanwhile, grease and flour muffin tins, or line with muffin papers (preferably foil).
Scoop about ½ cup batter into the muffin tins. (Refrigerate extra batter in a tightly sealed bowl for up to a week.)
Bake the muffins in the middle of the oven 30 to 35 minutes, until firm to the touch and a toothpick comes out clean.
Allow to cool and remove from tins when easy to handle.

Source: Fine Cooking, October 2009